Veg Thukpa Soup Recipe

Noodles Ingredients: • Noodles 1 packet (150g) • Water For boiling • Oil 1 tbsp • Salt to taste

Method: • Add water to a pot, set it on a high flame and bring it to boil, then break the noodles and add it to the boiling water and add salt to taste. • Let the noodles cook in boiling water until they become soft boil, once it becomes soft switch off the flame and rest them for a while. • Once you feel the noodles are ready or cooked enough use a sieve and strain the water. • Drizzle some oil over the cooked noodles and mix well to coat the noodles with oil. Keep them aside to be served alter with the thukpa.

Thukpa Ingredients: • Oil 1 tbsp • Ginger 1 inch chopped • Lehsun (garlic) 1 tbsp chopped • Hari mirchi (green chillies) 2-3 diagonally cut • Fresh coriander stalk finely chopped • Onions 1/3 cup sliced • Tomatoes 1/3 cup sliced • Powdered spices: 1. Turmeric (haldi) powder ¼ tsp 2. Red chilli powder 1 tsp 3. Jeera powder 1 tsp 4. Garam masala 1 tsp 5. Sichuan pepper corn powder 1 pinch • Veg stock / Hot water 1 litre • Carrots 1/3 cup julienned • Red bell pepper 1/3 cup julienned • Green capsicum 1/3 cup julienned • Yellow bell pepper 1/3 cup julienned • Mushroom 1/3 cup sliced • Cabbage 1/3 cup shredded • Soy sauce 2 tsp • Salt to taste • Black pepper powder 1 pinch • Vinegar / Lime juice 1 tsp • Fresh coriander small handful roughly chopped • Fresh spring onion greens 1/3 cup chopped

Method: • Set a wok on medium heat, let the wok heat nicely, lower the flame, add oil and heat it well. • Further add ginger, garlic and green chillies, cook them on high flame for a few minutes. • Then add the sliced onions and stir and cook for a minute on medium high flame until the onions become translucent. • Further, add the tomatoes and cook on high flame for a minute. • Now, add all the powdered spices and cook them on high flame for a minute. • Add hot stock to the wok and bring it to a boil, once it starts to boil add all the vegetables, soy sauce, salt to taste and black pepper powder. Stir well and cook for 2-3 minutes. Remember to keep the crunchiness of the veggies so do not overcook them. • Finish it by adding lemon juice, fresh coriander and fresh spring onion greens and stir once. • Your thukpa soup is ready. Serve hot with cooked noodles and momo chutney.

Momo chutney Ingredients: • Tomatoes 3 medium sized • Whole dry red chillies 15-16 nos • Fresh Coriander small handful roughly chopped • Spring Onions 3 tbsp • Green chillies 3-4 nos • Garlic 8-10 cloves • Sugar 1 pinch • Salt to taste • Lemon juice 1 tsp

Method: • In a large bowl, soak the dry red chillies in hot water for 1 hour. • Set a grill on the stove and roast the tomatoes on an open flame and char the skin from all sides, remove the tomatoes and keep in a bowl, cover it with a lid and let the tomatoes rest for a while. Doing this step will help to remove the skin efficiently. • Now take a tong, peel the skin of the tomatoes and cut them into 2 halves and keep it aside • In a food processor or a mixer grinder, add the coriander leaves, and the remaining ingredients of the chutney, use pulse mode and grind into a semi coarse chutney, you can also choose to keep the texture of the chutney fine. Your spicy momo chutney is ready.

(Recipe By Chef Sanjyot Keer)

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